Creamy Italian Chicken

1 pound boneless chicken — tenders, cut into bite size piesces
4 oz. light cream cheese — with chives
1 pkg. dry Italian dressing mix
1/2 cup white wine
10 3/4 ounces reduced fat reduced sodium cream of mushroom soup
1/2 can reduced-fat chicken broth

 

In a non-stick skillet sprayed with Pam, cook chicken. Add all other ingredients and simmer about 20 minutes. Serve over pasta or rice; add points. Serves 4.

 

6pts

Thai-Style Chicken

1 1/2 teaspoons vegetable oil
1 medium onion, cut into 1/4-inch wedges
3/4 cup light coconut milk
1/2 teaspoon red curry paste
1/8 teaspoon black pepper
1 pound chicken breast tenders
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1 (7-ounce) bottle roasted red bell peppers, drained and coarsely chopped

 

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and cook 4 minutes or until onion is golden, stirring frequently. Stir in coconut milk, curry paste, and black pepper. Add the chicken; bring to a simmer. Cook 8 minutes or until chicken is done, stirring frequently. Stir in cilantro and remaining ingredients, and cook 1 minute.

 

4pts - 4 servings

Brie & Caramelized Onion Stuffed Chicken Breasts

1 teaspoon olive oil, divided
1 1/2 cups sliced onion
4 garlic cloves, thinly sliced
2/3 cup dry white wine, divided
2 ounces Brie or Camembert cheese, rind removed and cut into small pieces (about 2 tablespoons)
1/8 teaspoon salt
1/8 teaspoon pepper
4 (4-ounce) skinned, boned chicken breast halves
2 tablespoons minced onion
1 tablespoon chopped fresh or 3/4 teaspoon dried rubbed sage
2 garlic cloves, minced
1 (10 1/2-ounce) can low-salt chicken broth
Sage sprigs (optional)

 

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion; sauté 30 minutes or until golden brown. Add sliced garlic; sauté 5 minutes. Stir in 1/3 cup wine; cook 5 minutes or until liquid almost evaporates. Spoon onion mixture into a bowl; let cool. Stir in Brie, salt, and pepper.

 

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1 1/2 tablespoons of the onion mixture into each pocket.

 

Heat 1/2 teaspoon oil in skillet over medium-high heat. Add chicken; sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet. Set aside; keep warm.

 

Add 1/3 cup wine, minced onion, sage, and minced garlic to skillet. Cook over medium-high heat for 2 minutes. Stir in broth. Bring to a boil, and cook 7 minutes or until reduced to 3/4 cup. Return chicken to skillet; cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with fresh sage, if desired. Yield: 4 servings (serving size: 1 chicken breast half and 3 tablespoons sauce)

 

5pts - 4 servings

Pistachio Dream Cake & Frosting

1 package light cake mix
1 package sugar-free instant pistachio pudding
1 carton (8 oz size) non-fat vanilla yogurt
3 egg whites
1 teaspoon vanilla
1 cup diet lemon lime soda

 

***Frosting***
1 1/2 cup cold skim milk
1 package sugar-free instant pistachio pudding
2 cups light or fat-free whipped topping

 

Combine cake mix, pudding, yogurt, egg whites, vanilla (beat at low speed for a minute). Gradually beat in soda. Pour into a 9 x 13 pan sprayed with nonstick cooking spray. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.

 

Frosting: Mix the milk and pudding for 2 minutes. Fold in the whipped topping.

 

3pts

Crockpot Peking Pork Chops

24 ounces of lean boneless pork chops
1/4 cup dark brown sugar
1/4 cup ketchup
1/2 cup low sodium soy sauce
1 teaspoon ground ginger
2 garlic cloves mashed
1 tablespoon cornstarch

 

Trim excess from six, 4ounce pork chops. Place pork chops in crock pot. Combine sugar, ginger, soy sauce, ketchup and mashed garlic and pour over pork chops. Cook on low for 6 hours or until tender. About 10 minutes before serving, turn crock pot to high, mix cornstarch with a little water and stir into sauce to thicken. Serve when thick.

 

Serving suggestion: Cook a big pot of brown rice and steam a large batch of chinese vegetables including, carrots, celery, water chestnuts, bamboo shoots, snow peas, broccoli & cauliflower. There is plenty of sauce to pour over all of it.

 

5pts - 6 Servings

Japanese Steakhouse Scallops

3 tsp canola oil, divided
1 1/2 pound scallops, about 20 sea scallops (pat dry with a paper towel)
1 medium onion(s), cut in half and then thinly sliced
1/2 pound shiitake mushroom(s), stems discarded, caps sliced
1 Tbsp ginger root, freshly grated
2 tsp minced garlic
1 1/4 cup shredded carrots, divided
1 cup mung bean sprouts
2 Tbsp low-sodium soy sauce
2 Tbsp fresh lemon juice
1 medium scallion(s), sliced

 

Heat 2 teaspoons of oil in a large nonstick skillet over high heat. Add scallops in a single layer and cook until bottoms are browned, about 2 minutes. Flip and cook until browned on both sides and scallops are just cooked through, about 2 to 3 minutes more; remove to a plate.

 

Heat remaining teaspoon of oil in same skillet. Add onion and stir-fry until lightly browned, about 2 minutes. Add mushrooms and stir-fry until mushrooms and onion are almost tender, about 2 minutes.

 

Stir in ginger and garlic; stir-fry until fragrant, about 30 seconds. Stir in 1 cup of carrots, bean sprouts and any juices that have accumulated on scallop plate; stir-fry until carrots and sprouts have softened slightly, about 1 minute. Remove from heat and stir in soy sauce and lemon juice. To serve, spoon 1/2 cup of vegetable mixture onto each of 4 plates. Top each with 5 scallops. Garnish with remaining carrots and scallion.

 

7pts - Serves 4

Taste of Orient Chicken

1 1/4 cup ketchup
1/2 cup low-sodium soy sauce
1/3 cup packed light brown sugar
1 Tbsp apple cider vinegar
1/4 tsp sesame seeds
1/2 tsp ground ginger
1/8 tsp ground cinnamon
1/8 tsp ground cloves
4 boneless chicken breast, 3oz

 

Place chicken in the crock pot. In a small bowl, mix the rest of the ingredients and pour over chicken. Cook on high for 4-6 hours until chicken is done. You can thicken the sauce with a little cornstarch.

 

7pts - 4 Servings

Hot and Spicy Pork Chops

2 ribs celery, sliced
1 cup chopped onion
1.50 lbs boneless pork top loin chops (6 pcs)
1 green bell pepper, cut in strips
1 red bell pepper, cut in strips
1/2 teaspoon coarsely ground black pepper
2 cups spicy V-8 vegetable juice or V-8 and 1/4 teaspoon cayenne pepper
2 tablespoons cornstarch, blended with 2 tablespoons cold water

 

Place celery and chopped onion in crockpot. Trim excess fat from pork chops; add to slow cooker. Sprinkle pepper strips around and between pork chops. Pour V-8 juice over all. Cover and cook on LOW for 6 hours. With a slotted spoon, transfer pork chops and vegetables to a platter; keep warm.

 

Strain remaining juices into a measuring cup; skim off fat. Measure 2 cups of liquid into a saucepan. Stir in the cornstarch and water mixture. Cook, stirring, over medium heat until thickened and bubbly. Continue cooking for 2 minutes longer, stirring frequently. Serve pork chops with the vegetables and hot spicy sauce.

 

3pts - 6 Servings

Turtle Cheesecake

1/4 cup fat-free cream cheese, softened
1 Tbsp fat-free caramel topping
2 Quaker Oats Chocolate Crunch Rice Cake(s)
2 tsp chopped pecans, toasted
2 tsp chocolate syrup

 

Stir together cream cheese and caramel topping in a small bowl until smooth. Spread mixture over Chocolate Crunch Rice Cakes, dividing evenly. Sprinkle with pecans; drizzle with chocolate syrup. Yields 1 cheesecake per serving.

 

3pts - Serves 2

Pan Seared Scallops

1 lb fresh or frozen scallops (thawed)
2 Tbs. all-purpose flour
1 to 2 tsp blackened steak seasoning or Cajun seasoning
1 Tbs. canola oil
1 10-oz. package prewashed fresh spinach
1 Tbs. water
2 Tbs. balsamic vinegar
1/4 cup crisp cooked bacon pieces (you can substitute bacon bits/pieces sold as salad toppers)

 

Rinse scallops; pat dry with paper towels. In a plastic bag, combine flour and seasoning. Add scallops to bag; toss to coat. In a large skillet heat oil. Cook scallops in hot oil over medium heat about 6 minutes or until browned and opaque, turning to brown evenly. Remove scallops from pan.

 

Add spinach to pan; sprinkle with the water. Cover and cook over medium-high heat about 2 minutes or just until spinach is wilted. Add vinegar; toss to coat evenly. Return scallops to pan; heat through. Sprinkle with bacon and serve.

 

3pts - Serves 4

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